If you love your brownies to be fudgy and full of fall flavors, I know that you'll adore these vegan pumpkin brownies which are the perfectly chocolatey and delicious. They also take less than 30 minutes to bake inside the oven which is always good.
These treats are filled with a smooth pumpkin batter which is swirled throughout the center generously. This batter is mainly made from pumpkin purée and this gives the brownies a unique taste.
They're best eaten warm with cold dairy-free vanilla ice cream. This is my personal preference but they're also unbelievably tasty when eaten on their own too. There's no right or wrong answer with these.
For more vegan brownie themed recipes, check out my vegan biscoff brownie bark, vegan brownie cake and my vegan chocolate brownie cookies. They're all different from each other but the love of brownies is infused within them all.
Why You Will Love These Brownies
- Great Texture - These pumpkin brownies are some of the most fudgy ones that I've ever made. Just like my vegan banana brownies and eggless fudgy brownies, they're also really soft on the inside and the chocolate chips add a nice, extra element too.
- Amazing Filling - The filling inside the brownies is unique and tastes so good! It's a smooth and gorgeously golden pumpkin purée, which is swirled into the brownie batter before being baked inside the oven. Not only does it taste amazing, but it looks beautiful too.
- Complimentary Flavors - The chocolate flavors inside the brownies and the pumpkin flavors in this recipe are a match made in heaven. Before making these, I'd never tried a combination like it!
- Allergy Friendly & Plant Based - This vegan pumpkin brownies recipe is fully vegan and dairy free.
- Cocoa powder - The type of cocoa powder that you use will determine how your pumpkin brownies will taste. You can use any type that you like but I have my own personal preferences. I like to use high-quality cocoa powder which gives them a nice, rich taste. See my vegan double chocolate pudding pie and vegan mascarpone chocolate sheet cake bars for more examples of recipes that use it.
- Granulated sugar - This is the type of sugar which most brownie recipes tend to call for. It creates a tasty consistency and also makes them nice and crisp around the edges too.
- Brown sugar - This makes the brownies deliciously moist and it also gives them a strong sweet taste which cannot be replicated by granulated sugar. If you like your brownies to be extra fudgy, using a brown sugar such as, demerara sugar is the best option for you. Using dark brown sugar will increase the moisture even more.
- Vegan chocolate chunks - You can also use vegan chocolate chips for this recipe. These chunks make a positive different to the overall texture of the brownies.
- Pumpkin purée - Using canned pumpkin purée is totally fine and generally tastes better and more flavorful than making your own from scratch.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- Pumpkin purée and pumpkin pie filling have slightly different textures and flavors but you can certainly substitute them. Use pumpkin pie filling if you love extra spices such as, nutmeg in your brownies. I think this gives them an uplift but it's ultimately down to your personal preferences.
- This recipe calls for chocolate chunks or chocolate chips to be folded into the brownie batter. If you like, you can change the filling to something else. This can be anything from dairy-free white chocolate chips (which work really well), to chopped walnuts like I did for my vegan carrot walnut loaf cake. There are so many things that you can fold in!
How To Make Vegan Pumpkin Brownies
For the full method, please refer to the recipe card at the bottom of this post.
1: Line the cake tin with parchment paper.
2: Combine the dry ingredients for the brownie batter in a large bowl.
3: In another bowl add the sugars and vegan butter.
4: Add in the other wet ingredients.
5: Add the dry brownie ingredients into the wet.
6: In another bowl, mix the wet ingredients for the pumpkin batter.
7: Add the dry ingredients for the pumpkin batter.
8: Mix the dry pumpkin ingredients into the wet.
9: Spoon the brownie batter into the cake tin.
10: Use a spoon to create two wells in the brownie batter.
11: Fill the two wells with pumpkin batter.
12: Use a long skewer to 'swirl' the pumpkin batter into the brownie batter.
Don't over-bake the brownies - Leaving the vegan pumpkin brownies in the oven too long will cause them to dry out quickly and become unappetizing. Don't over-bake them. If you would like the even gooier, you can try leaving them inside the oven for a few minutes less than the recommended time.
Line your baking tray - Failing to line your baking tray prior to baking can have negative consequences. Don't forget to do this. The brownies could potentially get stuck to the bottom of the tray if you don't line it.
Assembling the brownies - When you have poured the brownie batter into the baking tin, make wells in the batter with a spoon. Pour the pumpkin mixture into the wells then use a skewer to swirl the mixture into the brownie batter. Create some nice patterns.
To achieve a 'fudgier' texture, you need a higher fat to flour ratio. Always measure your ingredients before baking.
The brownies are over-baked. Always make sure that you oven temperature is correct.
Store these vegan brownies in an airtight container at room temperature for 3 days or in the fridge for 1 week.
More Vegan Brownie Recipes
If you tried this Vegan Pumpkin Brownies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Fudgy Vegan Pumpkin Brownies
- 165 g all-purpose flour sifted
- 150 g cocoa powder sifted
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 100 g granulated sugar
- 100 g brown sugar
- 150 g vegan butter melted
- 250 ml soy milk
- 2 teaspoons vanilla extract
- 60 g vegan chocolate chunks
- 250 g pumpkin purée
- 1 teaspoon vanilla extract
- 25 g granulated sugar
- 60 ml soy milk
- 30 ml vegetable oil
- 80 g all-purpose flour sifted
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- Grease a 23cm x 23cm (9 inch), square baking tin with cold vegan butter. Line with parchment paper. Set aside.
- Preheat oven to 180 Celsius (356F).
Make the brownie batter:
- In a large mixing bowl, combine the flour, cocoa powder, baking powder and salt. Mix well.
- To a separate large mixing bowl, add both sugars, melted butter. Whisk well, then pour in the soy milk and vanilla. Mix again.
- Gradually, fold the dry mixture into the wet mixture until almost all the flour pockets are gone. Fold in the chocolate chunks, then fold in the final pockets of flour.
Make the pumpkin batter:
- To a large bowl, pour in the pumpkin purée, vanilla extract, granulated sugar, soy milk and vegetable oil. Whisk well.
- In a separate small bowl, mix the all-purpose flour, baking powder and salt.
- Add the dry mixture into the wet mixture. Fold until they are just combined.
Assemble the brownies:
- Pour the brownie batter into the prepared baking tin. Make sure it is nice and smooth.
- Use a spoon to create two well holes inside the brownie batter (see step by step instructions on post with images). Add the pumpkin mixture to the holes.
- Use a long skewer to create a pattern you like by mixing the two mixtures (see step by step instructions again). This can get quite messy. The main thing is that the two mixtures are a little combined.
- Place into the oven and bake for 23-25 minutes.
- Let the brownies cool, the slice and serve.
- Leaving the vegan pumpkin brownies in the oven too long will cause them to dry out quickly and become unappetizing. Don't over-bake them. If you would like the even gooier, you can try leaving them inside the oven for a few minutes less than the recommended time.
- Failing to line your baking tray prior to baking can have negative consequences. Don't forget to do this. The brownies could potentially get stuck to the bottom of the tray if you don't line it.
- When you have poured the brownie batter into the baking tin, make wells in the batter with a spoon. Pour the pumpkin mixture into the wells then use a skewer to swirl the mixture into the brownie batter. Create some nice patterns.